Yogurt: When bacteria is good

Yogurt is the result of bacterial fermentation of milk. This
bacteria is called yogurt cultures. The fermentation of lactose produces lactic
acid which is a milk protein. This milk protein gives yogurt both its taste and
texture. Cow’s milk is the most popular dairy source used for yogurt production
since it the most readily available. However, yogurt can also be produced from
the milk of a goat, buffalo, camel, ewe, or yak. Each type of milk produces
different results and it also depends if the milk is pasteurized, raw, or
homogenized. Most people eat yogurt as a dairy snack, with breakfast, dessert,
of anytime of the day because …read more


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